Stamped Cookies #15

Stamped Cookies #15 - made dough November 18, 2021 from Hello Little Home

2 2/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup granulated sugar for stamping (do not mix into the dough)

1. In a medium bowl, whisk together flour, baking powder and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and brown sugar until well combined and fluffy. Mix in egg and vanilla extract until just combined.
3. Add flour mixture in two additions, mixing until just combined after each addition.
4. Divide dough into two and shape each half into a thick disc. Wrap completely in plastic wrap and chill for 2 hours or overnight. Refrigerate cookie stamps as well.
5. Once dough is chilled, preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place granulated sugar in small bowl.
6. Roll dough into golf-ball-sized balls then roll each dough in granulated sugar. Dip cookie stamp into sugar then press evenly with dough ball in the center. Repeat with each dough ball. Chill or freeze stamped cookies in one layer, covered in plastic wrap, for at least 10 minutes.
7. Bake chilled cookies until golden brown on bottom, 9-10 minutes. Let cookies cool on baking sheets for 5 minutes then transfer to wire rack to cool completely.

If you're sick of my stamped cookie posts, sorry, you're going to need to keep on scrolling by as I'm not done yet. Hard to be done when - you guessed it - I bought another cookie mold set from Kitchen Vixen.

It came just as well packaged and as high quality as the first set I bought. This is more appropriate for Halloween and Thanksgiving but I didn't care. It's cute. And technically, it IS still fall anyway.

The only bummer though is this recipe for stamped cookies didn't work as well for this cookie mold as the recipe from Masala Herb that went so beautiful with the Eva's Lace set from Kitchen Vixen. This dough was softer to work with and I had a harder time getting it out of the pumpkin mold 

Despite the dough being chilled, it scoffed at my efforts to extract it from the mold intact, especially the leaves surrounding the pumpkin. So after a few valiant attempts, I switched to my Nordic Ware Pretty Pleated cookie stamps. Because they're so pretty! (If you're picturing a manic gleam in my eye, you would be correct.)

The pumpkin ones baked to cracks as you can see so they were not aesthetically pleasing. But, and this is a big but, their saving grace was the cookies were delicious. They had more flavor than even the Masala Herb ones and I loved the texture. Because the pumpkin design made a thicker cookie, this baked to a nice chewiness rather than a crisp texture. I loved it. I might even say that out of the multiple stamped cookie recipes I've tried, this would rank in the top 3 for flavor.

I just wish the dough was a little easier to work with and the impressions kept a little better but this is one of the stamped cookie recipes that work better with larger designs without a lot of intricate detail. In other words, it works well with the Nordic Ware stamps.